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Prep Time: Cook Time: Total Time:
Pineapple Carrot Bundt Cake
1 cup all-purpose flour
2/3 cup sifted cake flour
1 3/4 cups whole wheat pastry flour
1 tablespoon pumpkin pie spice or combine 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1/4 cup canola oil
3 tablespoons water
2 cups firmly packed light or dark brown sugar
1 large egg, at room temperature
1 8 ounce can crushed pineapple, in its own juice
3 cups packed finely grated carrots
powdered sugar, optional
Preheat oven to 325 degrees, with rack in middle of oven. Spray-grease and flour 12 cup bundt pan.
Sift together 3 flours, spices, baking soda and salt. Stir in raisins and nuts. Set aside.
Place oil, water and brown sugar in large mixing bowl. Beat 1 minute on medium speed. Beat in egg. On low, beat in pineapple with its juice and carrots. On low, or by hand, beat in flour mixture in 3 additions, mixing just until flour is incorporated. Batter will be fairly thick.
Spoon batter into prepared pan. Bake 60 to 70 minutes, until tester inserted into center of cake comes out clean. Remove cake to a rack and cool completely.
Invert cake onto serving platter and sprinkle with powdered sugar, if desired.
This cake should be made at least 1 day ahead. Wrap in foil and store at room temperature. May also be frozen for up to 3 months.
Serves 15 to 18.
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Pineapple Carrot Bundt Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pineapple Carrot Bundt Cake
1 cup all-purpose flour
2/3 cup sifted cake flour
1 3/4 cups whole wheat pastry flour
1 tablespoon pumpkin pie spice or combine 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts
1/4 cup canola oil
3 tablespoons water
2 cups firmly packed light or dark brown sugar
1 large egg, at room temperature
1 8 ounce can crushed pineapple, in its own juice
3 cups packed finely grated carrots
powdered sugar, optional
Preheat oven to 325 degrees, with rack in middle of oven. Spray-grease and flour 12 cup bundt pan.
Sift together 3 flours, spices, baking soda and salt. Stir in raisins and nuts. Set aside.
Place oil, water and brown sugar in large mixing bowl. Beat 1 minute on medium speed. Beat in egg. On low, beat in pineapple with its juice and carrots. On low, or by hand, beat in flour mixture in 3 additions, mixing just until flour is incorporated. Batter will be fairly thick.
Spoon batter into prepared pan. Bake 60 to 70 minutes, until tester inserted into center of cake comes out clean. Remove cake to a rack and cool completely.
Invert cake onto serving platter and sprinkle with powdered sugar, if desired.
This cake should be made at least 1 day ahead. Wrap in foil and store at room temperature. May also be frozen for up to 3 months.
Serves 15 to 18.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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